Not only is berbere one of my favorite spice blends, it has become a fan favorite. Its versatility to be paired with anything makes it the number 1 selling Pinch of Fancy blend. I have yet to cook anything with berbere that hasn’t been transformed into something truly magical that leaves you wanting more.
Preheat the oven to 350°.
Heat butter and oil in a large sauté pan on medium-to-medium high heat.
Season the short ribs with Pinch Of Fancy Berbere spice blend, salt, and pepper.
Dust short ribs with flour, taking care to shake off excess flour.
Carefully place short ribs into the sauté pan and brown well on all sides. Adjust heat as necessary so you don’t burn the spices.
Transfer short ribs to a large ovenproof casserole dish.
Add carrots, onions, and celery to the sauté pan and sweat the vegetables.
Add in the garlic, ginger, tomatoes, red wine, and stock.
Bring mixture to a simmer, taste and adjust seasoning if necessary.
Pour the mixture over the short ribs.
Put the rosemary sprigs and bay leaf into the casserole dish.
Cover the dish with a lid or aluminum foil and bake for 2 to 3 hours, or until ribs are fork tender and falling off the bone.
If you can’t find short ribs you can always use beef shank, osso bucco, or your favorite cut for pot roast.